Moët J’Adore Le Pop
INGREDIENTS: 4.5 oz Moët & Chandon Impérial Brut, 2 – 3 drops of pomegranate juice. DIRECTIONS: Mix well. Garnish with fresh raspberries and a strawberry Pop Rocks candy rim.
Cranberry Kir Royale
INGREDIENTS: 2 cups frozen cranberries, plus 1/2 cup for garnish, 1/4 cup sugar, 2 tablespoons orange juice, 1 teaspoon orange zest, 1 bottle Champagne. DIRECTIONS: Add cranberries, orange juice, zest and sugar to a large pan and set over medium heat until berries break-down slightly and liquid is syrupy, 12 to 15 minutes. Strain and discard any solids then set aside and cool. Pour 2 tablespoons of cranberry-orange syrup into the bottoms of 4 chilled champagne glasses. Add a few cranberries to each glass and gently top off each glass with Champagne.
Blackberry Thyme Sparkler
INGREDIENTS: 1 cup blackberries + 8 more for garnish, 1 cup Water, 1 cup sugar, 1 bottle of champagne, 4 ounces or 1/2 cup gin, 4 long sprigs of thyme, 1 cup ice, and gold baking sugar for the rim. DIRECTIONS: In a small saucepan, bring blackberries, water, and sugar to a boil. Reduce heat and simmer for 10 minutes, until the blackberries are soft and the simple syrup has turned to a bright pink/redish color. Remove from heat, drain blackberries, and allow to cool. Rub just around the rim of the glass with a bit of butter before dipping the glass into the gold baking sugar. Next, begin by adding 1 ounce of gin to each champagne glass. Next drop two blackberries in each glass, followed by 2 ounces of homemade blackberry simple syrup. Fill the rest of the glass with champagne and top with a sprig of thyme in each glass.